Hi all!

Bob is "on assignment" for a week and I thought I might freeze some of
the summer vegetables we have been getting from our local farmers
markets while he is gone.

Other than meat, I haven't used the FS for anything other than meat.

Would those who have used their FS for veggies and fruit give me some
tips on what worked (or didn't work) for them. I wondered if I should do
a quick blanch, or if there is produce that I shouldn't have to worry
about doing so. Should I season?

In particular I have gotten some beautiful zucchini that I would like to
put up. I wondered if it might get mushy from freezing.

SOMEWHERE around her is the pesky instructional CD that came with the
gizmo, but I hoped I might get some knowledge from those of you with
hands-on experience. I'm a bit lazy, er, time manageable that way. ;-)

It is one of the higher-end models and has the Crush-Proof button, so
maybe squishing won't be a problem.

I will be canning if I ever get any decent tomatoes off of my plants.
Even the markets around here said that the tomatoes are coming on late,
and they haven't been very flavorful either. I have been getting some
pretty peppers on my plants and the rose geraniums and Kaffir Lime tree
are going great guns. Now, if I could just get the tomatoes ....

An Extension Office for UC Davis is in Sacramento and I plan on taking a
pickling class and a refresher course on canning (it's been YEARS and
YEARS since I canned). Gotta make use of the new 23-qt. pressure canner
Bob bought me!

TIA for the FoodSaver help!

--Lin (also interested in using the FS bagged meat for sous vide).